Food preservation and packaging

Understand the chemical reactions that lead to food spoilage and how to prolong shelf life (technologies, additives, packaging).

Biochemistry courses in semesters 5, 6, and 7, Microbiology, Heat transfer

Food degradation: physico-chemical aspects
Enzymatic browning reactions
Caramelization and Maillard reactions
Lipid oxidation

Preservation treatments
Freezing: - physico-chemical modifications of foods - freezing and thawing techniques.
Smoking: smoke composition and smoking technology
Ionizing treatments : types, effects and applications

Packaging
Packaging functions
Intrinsic and extrinsic food spoilage factors
Preservation and protection function
Information function
Marketing function marketing

Packaging materials
Properties of packaging materials
Mechanical properties
Barrier properties
Migration

Types of packaging and packaging approach in industry
Active packaging (oral presentations in English)

Biochemistry and Food Technology

"Aspects nutritionnels des constituants des aliments, influence des technologies, Bernard and H. Carlier, Tec et Doc, Lavoisier, 1992
L'emballage des denrées alimentaires de grande consommation", G. Bureau and J.L. Multon Tec et Doc, Lavoisier, 1989
"Additifs alimentaires et auxiliaires de fabrication dans les industries agroalimentaires" J.L. Multon, Tec et Doc, Lavoisier, 2002